Artichoke Salad

Ingredients

• Cut off stem close to leaves, remove outside bottom leaves, trim artichoke
• two tablespoons vinegar
• one tablespoon finely chopped parsley
• one-half tablespoon finely chopped shallot
• one teaspoon salt
• one-eighth teaspoon pepper
• three tablespoons olive oil
• two tablespoons vinegar

Method

1. 1

   Soak artichoke in cold water for half an hour, drain and cook in boiling salted water with vinegar.

2. 2

   Remove from water, drain upside down, and cool.

3. 3

   Add dressing made from parsley, shallot, salt, pepper, olive oil, and vinegar.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 58. The excerpt below is the record exactly as published.

ARTICHOKE SALAD. Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water, drain and cook in boiling salted water to which has been added two tablespoons vinegar. Remove from water, place upside down to drain, and take off string. Cool and add the following dressing: Mix one tablespoon finely chopped parsley, one-half tablespoon finely chopped shallot, one teaspoon salt, one- eighth teaspoon pepper, three tablespoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.